CAULIFLOWER STEAKS MARTHA STEWART RECIPES

Name: Warm Lentil-and-Cauliflower Salad
Prep time: 20 min
Total time: 50 min
Yield: Serves 4
Ingredients: 3 tomatoes, cored and chopped (3 cups); 2 cloves garlic, thinly sliced (1 tablespoon); 2 tablespoons capers, drained; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks; 1 1/2 cups; 2 ounces Parmigiano-Reggiano, grated (3/4 cup); 1 bunch arugula, trimmed; 1 tablespoon red-wine vinegar; Chopped toasted almonds, for serving

WARM LENTIL-AND-CAULIFLOWER SALAD | MARTHA STEWART

Warm Lentil-and-Cauliflower Salad | Martha Stewart image

This main-course salad is a perfect plant-based meal for a weeknight dinner. The roasted cauliflower "steaks" are as delicious as they are satisfying, while the warm lentil salad that goes with them is full of flavorful roasted tomatoes, briny capers, and peppery arugula.

Provided by Sarah Carey

Categories Gluten-Free Recipes

Total Time 50 minutes

Prep Time 20 minutes

Yield Serves 4

Number Of Ingredients 11

Ingredients

3 tomatoes, cored and chopped (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
2 tablespoons capers, drained
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small head cauliflower (2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed
1 tablespoon red-wine vinegar
Chopped toasted almonds, for serving

Steps:

Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

ROASTED CAULIFLOWER WITH CHEDDAR RECIPE | MARTHA STEWART

Roasted Cauliflower with Cheddar Recipe | Martha Stewart image

This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.

Provided by Martha Stewart

Categories Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 head cauliflower, cut into medium florets
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 cup grated cheddar (4 ounces)

Steps:

Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.

Nutrition Facts : Calories 182 g, FatContent 13 g, FiberContent 3 g, ProteinContent 9 g

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